Old-fashioned quince vargabéles | Fragrant Kolozsvár dessert
(0)
65 min
Under an hour
Kifli Kukták
A kolozsvári vargabéles békebeli őszi változata: ropogós rétestésztába zárt, vaníliás tehéntúrós cérnametélt fűszeres, fahéjas párolt birsalmaréteggel egybesütve.
Ingredients
Preparation method
Preparing the quince and noodles
Thoroughly wash the quinces, rub off the fuzzy layer, quarter them and remove the core. Cut into small cubes or grate coarsely.
In a pan, melt 20 g of butter, add the quince, 30 g of granulated sugar, ground cinnamon, and the finely grated zest and freshly squeezed juice of the lemon. Simmer over medium heat for 8-10 minutes until pleasantly tender and excess moisture evaporates, then set aside to cool.
In a pot, bring water to a boil with a pinch of salt. Cook the vermicelli for only 2-3 minutes so it remains al dente. Drain, and mix with 10 g of melted butter to prevent the noodles from sticking together.
Chef's tip
Do not overcook the vermicelli; 2-3 minutes in rapidly boiling water is enough, as it will reach its perfect texture in the oven by absorbing the juices of the curd cheese and quince.
There is no need to peel the quinces; the natural pectin and aroma of the clean skin will make the filling even richer and silkier.
Always slice the vargabéles once cooled to lukewarm or cold, so the curd cheese and fruit layers can be cut neatly in one piece.
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